Strawberry Tiramisu Roulade

Line a baking sheet with parchment paper. Separate the eggs.

Beat egg whites and salt in a large bowl with a hand mixer until stiff.

Mix yolks with lukewarm espresso and 100 grams (approximately 1/2 cup) of sugar in a bowl. Beat until thick and creamy with the hand mixer.

Sift together flour and cocoa powder over yolk mixture.

Add egg whites to yolk mixture and fold in whites and flour mixture gently with a rubber spatula.

Spread batter evenly on prepared baking sheet. Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 10-12 minutes.

Sprinkle a kitchen towel with the remaining sugar. Turn out cake onto towel. Sprinkle parchment with a little water, then carefully peel off.

Roll up the dough from a long side, incorporating the kitchen towel, then let cool seam side down on a wire rack.

Meanwhile, rinse the lime, wipe dry and finely grate ½ teaspoon zest. Cut lime in half and squeeze 2 tablespoons juice from half. (Save the other half for another use.)

Rinse strawberries in a bowl of cold water, gently dry with paper towel and dice finely.

Put cream cheese and lime zest in a bowl. Mix instant gelatin with lime juice and vanilla sugar in a small bowl. Add cream cheese mixture and mix well.

Mix strawberries with sweetener to taste and amaretto.

Unroll cake and spread strawberry mixture over cake, leaving a 2 cm (approximately 1/4-inch) inch border at the upper edge. Roll up cake again (omitting towel) and refrigerate for at least 2 hours.